This was the first baked good we invented after purchasing Omegasentials™. If you don’t know what Omegasentials™ are, here’s a quick summary: it is a ground flax product that has been stabilized and modified by adding co-factors discovered by the inventor, Stan Mann, after thoroughly studying the Johanna Budwig’s work (especially how her flax and cottage cheese recipe worked in the body). It was tested at the UofMN where it was determined to be the fastest delivery system designed to get flax from a product and into the blood stream. You can read about its resurrection here: The Resurrection of Omegasentials™
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You can substitute ground flax for Omegasentials™ in this recipe, but they are just not the same.
We have modified the original recipe a few times, and here it is. In this recipe, we use our own homemade dark chocolate chips, but you can substitute any other type. And most importantly we’ve added Mangosteen Pericarp for blood sugar control. If fact, as I write these words, a friend who has type 1 diabetes has a muffin and will test his blood sugar before and after for us to determine the total effect of the Mangosteen Pericarp.
Preheat the oven to 340.
Combine all the dry ingredients: Omegasentials™, green banana flour, salt, baking powder, cream of tartar, nutmeg, cinnamon, ginger, cloves;, and Swerve Confectionery Sweetener; set aside. Mix together (with a mixer on medium high) coconut milk, eggs, maple syrup, honey, bananas, and MCT oil; and fold in the first dry ingredient mixture.
The mangosteen pericarp keeps blood sugar from spiking. If you don’t have a problem with that, a half a cup of powdered chia seed is a fantastic addition, adding even more fiber and more omega-3s.
As far as the sweetener goes, we use maple syrup because of the flavor, but then instead of sugar, we use powdered erythritol (swerve). However, there are quite other low glycemic, low calorie, low carb sweeteners out there, and we’ve substituted Bocha Sweet, just used a bit less than the swerve (which is 70% as sweet as sugar). Go ahead and experiment.
Note: The amount of liquid is important. It’s the liquid that will make the flax become “gooey.” Gooey is good because there is no gluten in this recipe and gluten makes things stick together. However, the addition of green banana flour also makes things gooey. If the consistency just isn’t right (you bakers will know this), you might have to add a bit of water. You do NOT want it to be like a batter. It has to have some body to it.
When you substitute Green Banana Flour for any other flour in a recipe, use ¾ of the amount called for, because this flour fluffs up when liquid is added to it.
And it’s the combination of baking soda and cream of tartar that makes these rise (just another heads up for you who are new to baking.
Mix in the chocolate chips. Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.
Bake at 340 degrees until the mixture begins to rise—(about five minutes) then drop the temperature to 325 and bake for about 15 – 20 minutes more. If you press the tops and they bounce back, they’re done.
Here they are after 18 minutes in my kitchen. They bounced back when pressed and they passed the toothpick test. Don’t they look chocolatey? That’s the Magosteen Pericarp; makes everything look chocolatey. However, these are chocolaty because we’ve added our homemade chocolate bark/chips.
Yesterday I gave a muffin, a medium sized muffin, to a friend who is a diabetic. He went home and did this procedure just for me: He measured his blood sugar prior to eating the muffin. It was 140. It takes between 35 and 50 minutes for blood sugar to spike after eating. He waited 40 minutes (he said he usually tests his blood sugar about 40 minutes after eating). The test read 144.
He grinned at me. “I couldn’t believe it! Do you know how long it’s been since I ate a muffin? And this was a banana and chocolate chip muffin!”
I am ecstatic right now. We must always celebrate our little successes in life. I think I’ll go have a muffin and a mocha.
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